"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tante Annie's Blueberry Cheesecake Recipe

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This recipe for Tante Annie's Blueberry Cheesecake, by , is from Our Mother's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene Eich
Added: Wednesday, September 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
16 graham crackers, finely crushed
1/2 cup soft butter
1 1/4 cups sugar
2 eggs
1 8-oz. pkg cream cheese
1 teaspoon vanilla
Cinnamon
2 tablespoons conrstarch
1 No. 303 can blueberries, drained
2 tablespoons lemon juice

Directions:
Directions:
Blend graham cracker crumbs with butter and 1/4 cup of the sugar. Press mixture into a 9-inch square pan. Beat eggs until thick and lemon-colored, then beat in 1/2 cup of the sugar. Blend cream cheese and vanilla until smooth. Pour over graham cracker crust. Bake in a slow oven (300F) for 30 minutes. Sprinkle with cinnamon. Cool. Blend remaining 1/2 cup sugar with cornstarch and combine with juice drained from the blueberries. Add lemon juice. Boil 1 minute. Remove from heat. Add blueberries. Pour over cream cheese mixture. Chill overnight. At serving time, top dessert with whipped cream.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
My mom is Tante Annie. I've never seen her top with whipped cream. The men in the family love this, but it has to be served in a round pie pan. They won't recognize it if it's square!

 

 

 

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